Alumni Portrait – Agathe Brechet
Graduated of the MBA in International Hotel Management in 2018, Agathe Brechet has been exercising her talents at Pernod Ricard since September 2023, as Brand Ambassador Wines and Champagnes.
How do your past experiences help you in your job as Brand Ambassador Wines and Champagnes at Pernod Ricard?
Through my various experiences in the wine industry, I have been able to gain a wide variety of skills. I have explored different positions in different markets to get this versatility.
At C.I.V.B., I worked for export markets in trade marketing: operational marketing mixed with events to promote Bordeaux wines. With Vinartus, I was immersed in the American market thanks to a V.I.E contract based in New York, where I was a brand ambassador. Then, back in France at Wine 4 Trade, I combined all these experiences to become an Events Sales Manager, again specializing in exports. This gave me the chance to develop wine fairs in 6 different countries in the space of a year.
Always looking for a challenge, I joined Pernod Ricard France in September 2023 as Champagnes & Wines Ambassador. I took an additional diploma through in-house training to specialize in Champagne, and I thought that was great, as it added another string to my bow.
Today, I feel that my past experiences help me enormously in a day-to-day life punctuated by the excellence and prestige of the houses I represent and the customers I work with.
My missions are as strategic as they are operational, but I’m more in the field than behind my desk.
- Representing and educating the brands I represent at events is my main mission. For example, on Thursday, November 21, 2024, I had a stand at Millésima‘s 9th #PanoramaChampagne to present the Perrier-Jouët house.
- Organizing customer masterclasses is also one of my main missions. These can be B-to-B or B-to-C, at our restaurant customers’ premises or even at our Pernod Ricard headquarters on the rooftop, for example. I support the sales team by sharing field trips with them and visiting wine merchants and restaurateurs.
My previous experience has given me a fairly comprehensive understanding of our customers’ needs, which enables me to adapt my approach and our offer.
How would you define Pernod-Ricard’s different brands?
At Pernod-Ricard, I represent 3 different houses: Perrier-Jouët, G.H.Mumm in Champagne and Château Sainte-Marguerite in Côte de Provence.
- Perrier-Jouët is a historic Champagne house, founded in 1811 in Epernay by Pierre-Nicolas Perrier and Rose-Adelaïde Jouët, a couple with a passion for art and nature. I particularly like their attachment to nature and art, and the inexhaustible source of discourse that can be created around these strong pillars that have marked the house. The exceptional cuvées reveal a great deal of finesse and elegance, which are sublime to work with in gastronomy.
- RSRV is the 100% Grand Cru Champagne collection from G.H. Mumm, another Champagne icon based in Reims since 1827. The RSRV collection is highly confidential and comprises just 5 cuvées 100% Grand Crus, which is quite unprecedented in Champagne. These cuvées are not sold to the public, but only to specialized restaurants and wine merchants. The 4 letters refer to the annotations of the cellar master, who at the time reserved these cuvées for close family and friends.
The two houses are very interesting to work with, as they have completely different styles. Where Perrier-Jouët has chosen Chardonnay as its signature grape variety, G.H. Mumm emphasizes Pinot Noir and its Grand Cru parcels in Verzenay.
- Château Sainte Marguerite benefits from classified growth status and the Côtes de Provence Appellation d’Origine Contrôlée. The house stands out for its commitment to producing top-quality rosé, red and white wines.
It’s ideal to be able to work with a portfolio of brands made up of the 3 colors and sparkling wines, to complement each other and vary the pleasures.
It was a discovery for me, and I love sharing it and communicating its atypical family history to consumers, who are generally convinced as soon as they taste these cuvées.
What role has VATEL Bordeaux played in your career?
Vatel Bordeaux was a bit of a revelation for me. I knew I wanted to work in the world of luxury hotels and hospitality, and I had my sights set on the world of wine. Although I didn’t come from this milieu, it was Pierre Mettelin’s courses during my MBA that really immersed me in this industry and made me want to learn more and more about this know-how.
I particularly like production and being able to pass on the secrets behind a bottle through my work. It’s a real pleasure.
On a more general level, Vatel taught me all the skills and rigor required in a prestigious sector. I was also able to prepare for and pass the Wine & Spirits Education Trust levels 2 & 3 during my course. This is a huge asset. Level 3 is highly recommended to qualify for the most prestigious houses.